Pace® dips are true to their Southwest roots. Great flavors, a little spice and perfect for dipping.



We use different cheeses to create authentic flavors and a smooth texture. This includes pepper jack, cheddar and neufchatel.

Jalapeno peppers

We use jalapeno peppers grown in California, Florida, Arizona, New Mexico and Mexico. The jalapeno used in our salsas is a special variety which adds flavor, but not heat.


We add a range of ingredients including vinegar and red pepper to create delicious flavors.


We make four varieties of Pace dips. Some of these contain ingredients that may not be familiar. We explain some of them here.

Enzyme modified butterfat

Is butter that has been processed with enzymes to intensify the flavor.

Enzyme modified cheddar cheese

This is cheddar cheese that has been specially processed using enzymes to increase the flavor.

Hydrolyzed dairy solids

This is a natural flavor derived from dairy used to make dips taste creamy.

Lactic acid

Is an acid found in dairy foods. We add it to our cheese dips to improve the flavor.

Lime juice concentrate

Fresh juice is pasteurized and evaporated to create a concentrated juice that simplifies transport and storage.


A type of carbohydrate used to create even and consistent flavor in our food. Maltodextrin itself has little taste, but it attaches itself to flavors and evenly spreads them through the product so every mouthful tastes good. The maltodextrin we use is made from corn unless stated otherwise.

Mixed triglycerides

These are fats or oils added to cheese to create an appealing texture.

Natural flavors

Used in Pace dips are from dairy, spices, herbs and vegetables.

Trisodium citrate

This is a flavor made from citric acid which adds a tart flavor to foods and beverages. We use it in our cheese dips.


Is produced during the cheese making process. We used it to enhance the dairy flavor in our cheese dips.

Yeast extract

A natural flavor derived from yeast which adds a savory taste.

Calcium carbonate

Is a mineral used to stabilize cheese dips to they don’t separate.


Is a type of emulsifier made from grape skins that helps to blend and thicken cheese dips.

Disodium phosphate-dihydrate

This is a type of salt used to smoothly blend and thicken the dips.

Sodium alginate

Is added to thicken our cheese dips.

Sorbic acid

A type of natural preservative which helps keep our cheese dips safe.

Soy lecithin

Helps smoothly blend ingredients together. The technical term is 'emulsify', so soy lecithin is often called an emulsifier.

Xanthan gum

A thickener used to blend our spices and ingredients to give a consistent flavor and appearance. It’s made by fermenting corn sugar, wheat or soy.

Titanium Dioxide


In America, approximately 90% of all canola, corn, soy, and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.

Pace dips contain some ingredients that may be made from these crops. They are listed here. Not all of these ingredients are used in all varieties and most are used in small quantities.


- corn syrup, maltodextrin, modified food starch, xanthan gum


- DATEM, mono & di-glycerides, soy lecithin, soybean oil

Sugar beet

- caramel color, citric acid, lactic acid, sugar, trisodium citrate

Non-GMO Ingredients

Other ingredients including tomatoes and onions are not genetically modified.


Pace dips are packaged in glass jars, which are 100% recyclable and may contain up to 30% recycled glass.

The metal lids currently use a coating which contains BPA.  This coating helps keep the food safe.  We are currently in the process of transitioning away from using BPA, and by mid-2017 our metal lids will use an acrylic coating.

Learn More


We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.

PET bottles, pouches, and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.

Campbell has transitioned to the non-BPA lining in all of our aluminum and steel cans in the United States and Canada.

The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.

Pace Salsa Con Queso